Enjoy Vichyssoise Soup, a chilled, creamy blend of leeks, potatoes, and cream. A French classic that's smooth, elegant, and perfect for warm days. Vichyssoise Soup is a luxurious, creamy French-style soup made with puréed leeks, potatoes, onions, and heavy cream, traditionally served cold. This velvety dish is a staple in gourmet kitchens and summer menus alike, offering a refreshing and refined twist on comfort food. Whether served as a starter or a light main, Vichyssoise brings a touch of elegance to your table with minimal effort and maximum flavor.
Soup Sunday is here with us and I'm going all French. With Vichysoisse Soup! Layered with rich flavour, velvety smooth and aromatic this soup is what you should be having almost daily. Vichysoisse soup is made of boiled and pureed leeks, onions, potatoes, cream and chicken stock. Traditionally the soup is served cold but can also be eaten hot. When cooking with leeks you need to clean them thoroughly since they tend to have dirt stuck in between tr stalks. Trim off the roots and tough green leaves, slit leeks length ways to the center, hold root ends and run under cold water to wash out the dirt. You can use coconut milk to add extra richness and a tropical flavour. I'm loving soups and I always look forward to Sundays when I get to make delicious soup.
2 Leeks
1 Onion
1 Large Potato
2 Tablespoon Butter
2 Cups Vegetable Stock
2 Cups Milk
1 Cup Plain Yoghurt
1 Cup Whipping Cream
1/8 Teaspoon Salt
1 Teaspoon Black Pepper
METHOD
Wash and trim leeks, cut into thin rings. FinelyFinely chop onion, peel and dice potato. In saucepan add butter, onions and leeks
Cook the leeks and onions until softened around 5-7 minutes
Add potatoes into the mixture
Pour in the vegetable stock
Reduce the heat, let vegetables simmer gently for 20 minutes
Add vegetables into a blender and add milk
Blend the mixture until smooth
Transfer to bowl, whisk in plain yoghurt and whipping cream
Add salt and pepper to taste
Mix well, taste for seasoning
Chill for 1 hour
Serve ladled in individual bowls or soup plates garnished with cilantro or chives
VICHYSSOISSE SOUP
Recipe by Mulunga Alukwe
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 2 Servings
Ingredients
- 2 Leeks
- 1 Onion
- 1 Large Potato
- 2 Tablespoons Butter
- 2 Cups Vegetable Stock
- 2 Cups Milk
- 1 Cup Plain Yoghhurt
- 1 Cup Whipping Cream
- 1/8 Teaspoon Salt
- 1 Teaspoon Black Pepper
- Wash and trim leeks, cut into thin rings. Finely chop onion, peel and dice potato. In saucepan add butter, onions and leeks. Cook the leeks and onions until softened around 5-7 minutes. Add potatoes into the mixture
- Pour in the vegetable stock. Reduce the heat, let vegetables simmer gently for 20 minutes
- Add vegetables into a blender and add milk. Blend the mixture until smooth
- Transfer to bowl, whisk in plain yoghurt and whipping cream. Add salt and black pepper
- Chill for 1 hour. Serve ladled in individual bowls or soup plates garnished with cilantro or chives
If you have been enjoying these foodie adventures, I would love to stay connected. Follow me on all my social platforms for real-time updates, behind-the-scenes glimpses, and event alerts. See behind-the-scenes looks and join conversations around all things delicious. Follow me on Instagram for beautiful food photos and quick reels. Find me on Facebook for longer stories and community chats. Join the fun on Twitter(X) where I share food thoughts and tips. Get creative with me on Pinterest where you can pin your favorite recipes for later. Subscribe to my YouTube channel for the full recipe creation. Leave a comment in the comment section and let's chat!
0 Comments